Monday, January 6, 2014

Cheesy Sausage Egg Bake

We celebrate the holidays a little differently since Scott and I moved to Milwaukee. His family is here, but my family is about 5 hours away, in Minneapolis. Because of this, there's no way we'd be able to see both families for all holidays. Therefore, we decided to just do Thanksgiving with one family, Christmas with the other. The next year, we swap. For us, this works pretty well.

This year, we spent Christmas in Minneapolis, so the weekend before, we went to Scott's mom's house and had brunch. I said we'd bring the egg dish, much like we did the day before. Here's a picture of the lovely snowstorm we had the morning of our Christmas celebration. Scott's mom's is only a mile or two down the road, but it took us almost 15 minutes to get there!

And because I feel like sharing, this is probably one of my favorite gifts from Christmas from my soon-to-be sister in law! A wine cork holder! Our wedding is likely going to be wine-themed, and I was thinking of making a cork H for "Harris," but for now it works for Heather too! You can also see we have some wine drinking to do.

When I asked Scott what he wanted to make, he just said, "Something with Bisquick in it." I was a bit skeptical, but everything we've made into a Bisquick bake lately has turned out really good.

This recipe turned out absolutely fantastic! You could really add whatever veggies or meat you want to it and make it your own. It's very easy to make and you can prepare it up to 12 hours ahead of time so you don't have to worry about getting up super early to get breakfast ready!

If cooking right away, preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat and saute mushrooms and onions until tender.

Meanwhile, grease a 9x13 inch baking dish and place mushrooms, onions, sausage and cheese in the dish. In a large bowl, whisk together Bisquick, milk, salt, oregano, pepper and eggs until well blended. Pour over sausage mixture.

Bake uncovered 30-35 minutes or until golden brown on top.

If making ahead of time, cover uncooked dish and refrigerate up to twelve hours ahead of time. Bake time may need to be slightly longer.